NUTRITIONAL AND PHYSICO-CHEMICAL QUALITY CHANGES IN SOAKED, SPROUTED AND COOKED KIDNEY BEANS (PHASEOLUS VULGARIS)

Article Id: ARCC3822
Citation :- NUTRITIONAL AND PHYSICO-CHEMICAL QUALITY CHANGES IN SOAKED, SPROUTED AND COOKED KIDNEY BEANS (PHASEOLUS VULGARIS).Legume Research-An International Journal.2004.(27)
Mankotia K., Modgil R.*
Address : Department of Food Science and Nutrition, College of Home Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur - 176 062, India.

Abstract

Effect of soaking sprouting and cooking on the physieo-chemical and biological properties of kidney beans was seen. Soaking, sprouting and cooking resulted in an increase in the 100 kernel weight, length width, ash, crude fiber and true protein content of kidney beans, whereas density (weight volume ratio) crude protein, energy and starch content decreased. There was decrease In the protein content of soaked, sprouted and cooked grains whereas an increase in PER and FER was observed these were fed to rats. Results have revealed that cooking Increase the food efficiency ratio and protein efficiency ratio of kidney beans.

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